Gourmet Recipes for people who need to follow the Low Fodmap Diet and are also Lactose and Gluten Intolerant!
This bread has to be my favourite after years of trying different variations. It is easy to make, light and fluffy with a good crust and tastes great.
I use my own flour mix that is made up of brown rice flour, tapioca flour and quinoa flour.
One and a half cups Tapioca flour
One cup Brown Rice flour
Half cup Quinoa flour
2 teaspoons guar gum
2 teaspoons baking powder (gluten free)
2 teaspoons sugar
1 teaspoon salt
1 tablespoon yeast
1/4 cup olive oil
300 ml luke warm water
Place all of the dry ingredients in a mixing bowl and mix lightly
Next add the wet ingredients and Mix all ingredients to a smooth consistency.
Pour the thick batter into an oiled bread tin
Allow to rise in a warm place for 25 mins.
Cook in preheated oven at 180 c for 35 minutes
Allow to cool on a wire rack. The bread should keep for around 4 days unless you eat it all the same day!